Sausage, Fig & Cranberry Stuffing
Sausage, Fig & Cranberry Stuffing might be just the main course you are searching for. This recipe serves 8 and costs $2.24 per serving. One serving contains 563 calories, 16g of protein, and 23g of fat. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Head to the store and pick up dried cranberries, egg, fresh rosemary leaves, and a few other things to make it today. 303 people were impressed by this recipe. Thanksgiving will be even more special with this recipe. It is brought to you by Brown Eyed Baker. Overall, this recipe earns a pretty good spoonacular score of 55%. Try Dried Cranberry, Apricot, And Fig Stuffing, Sausage & cranberry stuffing, and cranberry sausage stuffing for similar recipes.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 45 minutes
Ingredients:
½ teaspoon freshly ground black pepper
½ cup Calvados or brandy
1 cup (½-inch-diced) celery (about 3 stalks)
1½ cups chicken stock
¾ cup dried cranberries
1 egg, beaten
¾ cup large-diced dried figs, stems removed
1½ tablespoons chopped fresh rosemary leaves
1 teaspoon kosher salt
1½ cups diced onions
3 tablespoons pine nuts, toasted
12 ounces pork sausage, casings removed (sweet, mild or hot - your preference)
3 cups herb-seasoned stuffing mix
¼ cup (4 tablespoons) unsalted butter
Equipment:
casserole dish
oven
sauce pan
frying pan
wooden spoon
bowl
Cooking instruction summary:
1. Preheat oven to 325 degrees F. Butter a 9x13 casserole dish; set aside.2. Place the dried figs and cranberries in a small saucepan and pour in the Calvados and ½ cup of water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.3. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.4. Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, salt and pepper and stir well.5. Transfer the stuffing to the prepared casserole dish. Bake for 45 minutes.*Note: The stuffing can be assembled the day before, just cover and refrigerate.
Step by step:
1. Preheat oven to 325 degrees F. Butter a 9x13 casserole dish; set aside.
2. Place the dried figs and cranberries in a small saucepan and pour in the Calvados and ½ cup of water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes.
3. Remove from the heat and set aside.
4. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat.
5. Add the onions and celery and saute until softened, about 5 minutes.
6. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned.
7. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
8. Place the stuffing mix in a large bowl.
9. Add the sausage mixture, chicken stock, egg, salt and pepper and stir well.
10. Transfer the stuffing to the prepared casserole dish.
11. Bake for 45 minutes.*Note: The stuffing can be assembled the day before, just cover and refrigerate.
Nutrition Information:
covered percent of daily need
